The recipe here is just for two sandwiches, so if you are feeding more than than, just be prepared to adjust your ingredients list. I like to do this on a nice big griddle so that I can do four or five at a time. My teenagers can’t get enough of these. Quite the difference from the ham and grilled cheese that I used to always make them when they were smaller. These are a lot more filling. A real man’s grilled cheese if you will. We have them all the time! Check out what they are saying about this recipe over at BigOven:
“Absolutely delicious. I loved this recipe from top to bottom. It was so good. Definitely making again! *i had tomato soup on the side*”
You can always leave the onions off if you wish, but I agree, this is amazing all the way through!
Ingredients
10 (approx) Sargento cheddar cheese slices
4 Tb Hellmann’s mayonnaise
1/2 tsp horseradish
1/2 pound thinly sliced roast beef
2 red onions; sliced
2 Tb Land O’ Lakes butter; divided
4 Sourdough bread slices
Instructions
To Caramelize onions:
Add one tablespoon butter to a pan over medium heat. Caramelize the onions until soft, fragrant and beginning to char, about 10-15 minutes.
Once the onions are finished, turn off the heat and move them to one side of the pan. Add roast beef slices to the other side, just to warm them up a bit.
Liberally butter bread slices. Place one slice of bread buttered side down and add mayo and horseradish to taste, as well as two slices of cheese. Top with warmed roast beef, desired amount of caramelized red onion (about one-quarter cup) and another three slices of cheese. Place the other piece of bread on top (butter side up).
After about four minutes, check the bottom piece of bread by lifting the corner with a spatula. If browned to your liking, carefully flip and grill the other side, about four or five minutes. (You may want to cover the pan to help promote cheese melting.)
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Quick Tip: Serve with tomato soup.
Thanks again to BigOven for this hearty sandwich recipe.
